Cherry Pound Cake

why make this recipe

Italian Cherry Pound Cake is a delightful dessert that combines the rich flavors of butter and cream with the sweetness of fresh cherries. This cake is not only easy to make but also perfect for special occasions or just a cozy afternoon treat. Its moist texture and fruity burst make it stand out, and the powdered sugar dusting adds a touch of elegance. Whether you are a seasoned baker or a beginner, this recipe is a great addition to your dessert repertoire.

how to make Italian Cherry Pound Cake

Ingredients :

• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 cup sour cream
• 3 eggs (at room temperature)
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 ¾ cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 heaping cups fresh cherries (pitted)
• Powdered sugar (for dusting)
• Amarena Cherries, if desired, for topping

Cook’s Note: Frozen cherries can be substituted for fresh. Thaw completely and drain any excess liquid before using.

Directions :

1. Preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
2. In a large bowl, add the butter and sugar. Using a handheld or stand mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes.
3. Add the sour cream and mix on medium, scraping the sides if necessary, until thoroughly mixed.
4. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg.
5. Add the vanilla and almond extract, and beat to combine.
6. Add the flour, baking powder, and salt. Mix the ingredients together until just combined, being careful not to overmix.
7. Set aside 1/3 cup of cherries for topping the cake, and slice them in half. Set aside.
8. Add the remaining 1 2/3 cups cherries to a bowl or plastic bag, and add 2 tablespoons of all-purpose flour. Coat the cherries evenly with the flour and set aside.
9. Add 1/3 of the cake batter to the prepared loaf pan. Evenly sprinkle ½ of the floured cherries on top of this layer.
10. Add another 1/3 of the cake batter, and top with the rest of the floured cherries. Add the last third of the batter and decoratively top it with the reserved sliced cherries.
11. Bake for 65 to 80 minutes, or until a toothpick inserted in the center comes out clean and the top is evenly golden brown.
12. Remove to a rack to cool for at least 30 minutes.
13. Dust with powdered sugar for serving. Slice and enjoy.

how to serve Italian Cherry Pound Cake

To serve Italian Cherry Pound Cake, slice it into thick pieces and dust with powdered sugar for a beautiful presentation. You can also top each slice with Amarena cherries for an extra touch of flavor. This cake pairs well with a cup of coffee or tea, making it a fantastic afternoon snack or dessert after a meal.

how to store Italian Cherry Pound Cake

Store any leftover Italian Cherry Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer time, you can refrigerate it for up to a week. For optimal flavor and freshness, consider freezing individual slices. Wrap them tightly in plastic wrap and then in aluminum foil, and they will last for up to 3 months in the freezer. Just thaw at room temperature before serving.

tips to make Italian Cherry Pound Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Be gentle when mixing in the flour to avoid overmixing, which can lead to a denser cake.
• If using frozen cherries, make sure to thaw and drain them to prevent excess moisture in the batter.
• Feel free to adjust the amount of cherries based on your personal taste; more cherries can enhance the fruitiness of the cake.

variation (if any)

You can experiment with different fruits in this recipe. Instead of cherries, try using blueberries, raspberries, or even diced peaches for a different flavor profile. Additionally, for a citrus twist, you can add lemon or orange zest to the batter.

FAQs

1. Can I use frozen cherries instead of fresh ones?

Yes, you can use frozen cherries. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter.

2. How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

3. Can I add nuts to the batter?

Yes, adding chopped nuts like almonds or walnuts can give your cake an extra crunch and flavor. Just mix them in with the flour before adding to the batter.